Savory Fig, Black Pepper, and Cheese Rolls

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Savory Fig, Black Pepper, and Cheese Rolls

Masquerading as cinnamon rolls, these salty, cheesy, slightly sweet rolls will have you wondering why you didn’t venture into the world of savory rolls sooner. The rich, fluffy dough of these Savory Fig, Black Pepper, and Cheese Rolls is enriched with sour cream and spiced with a sprinkle of pepper for a tender bite with a kick. From there, each rolls gets a mesmerizing swirl of provolone, Parmesan, and sweet Mission Figlets from Valley Fig Growers. After rehydrating, each Figlet becomes a chewy burst of fruit flavor, surrounded by pockets of melted, gooey cheese. Sprinkled with a little more Parmesan cheese and black pepper, these rolls are the ultimate blend of savory and sweet. Fantastic for weekend brunch, served alongside your favorite holiday meal, or even paired with a side salad or soup for a deliciously easy lunch, they’re sure to be a highlight.

Located in the fertile San Joaquin Valley, Valley Fig Growers’ grower-owned cooperative has been packing delicious, nutritious California Figs since 1959. The best figs come from California, where fertile soil, hot and dry summers, and cool and wet winters produce delicious fruit with a high nutritional content. Valley Fig Growers’ dried figs are always GMO-free, vegan-friendly, and packed with nutrition. Whether enjoyed for their nutritional powerhouse reputation or simply for their sweet, fruity taste, you can count on California Figs.

Find Valley Fig Growers California dried Mission and Golden Figs in your favorite stores under the brands Orchard Choice, Sun-Maid, and Blue Ribbon or online, where you can also find their commercial fig ingredients available under the Blue Ribbon brand.

Pick up premium California Mission and Golden Dried Figs for all of your holiday baking here

Savory Fig, Black Pepper, and Cheese Rolls
Makes 12 rolls
  • 3¾ to 4 cups (469 to 500 grams) all-purpose flour, divided
  • 2 tablespoons (24 grams) granulated sugar
  • 1 tablespoon (9 grams) kosher salt
  • 2¼ teaspoons (7 grams) instant yeast
  • 2 teaspoons (4 grams) ground black pepper
  • 1 cup (240 grams) whole milk
  • ⅓ cup (76 grams) unsalted butter, cubed
  • ¼ cup (60 grams) sour cream, room temperature
  • 1 large egg (50 grams), room temperature
  • 2 cups (480 grams) water
  • 1 (8-ounce) package (227 grams) Mission Figlets, stemmed and quartered
  • ½ cup (113 grams) unsalted butter, softened
  • 2 cups (323 grams) shredded provolone cheese
  • ¾ cup (75 grams) shredded Parmesan cheese
  • Garnish: ground black pepper
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat 2 cups (250 grams) flour, sugar, salt, yeast, and pepper at medium-low speed until well combined.
  2. In a medium saucepan, heat milk and cubed butter over medium heat until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture; beat at medium-low speed until combined. Add sour cream and egg; beat for 2 minutes. Scrape sides of bowl. With mixer on low speed, gradually add 1¾ cups (219 grams) flour, beating just until a shaggy dough forms; scrape sides of bowl.
  3. Switch to the dough hook attachment. Beat at low speed until a soft dough forms, 14 to 16 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if necessary. (Dough should pass the windowpane test; see Note.)
  4. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 40 minutes.
  5. In a medium saucepan, bring 2 cups (480 grams) water to a boil over high heat. Add figs; reduce heat to low, and simmer until figs are softened, 10 to 15 minutes. Remove rehydrated figs from water with a slotted spoon. Let cool completely, about 20 minutes.
  6. Spray a 13x9-inch rimmed baking sheet with baking spray with flour.
  7. Lightly punch down dough. Cover and let stand for 5 minutes. On a lightly floured surface, roll dough into an 18x12-inch rectangle (about ¼ inch thick). Spread softened butter onto dough, leaving a ¼-inch border on all sides. Sprinkle with provolone, ½ cup (50 grams) Parmesan, and figs. Starting with one long side, roll up dough, jelly roll style; place seam side down. Gently shape log to 18 inches long and even thickness, if necessary. Using serrated knife dipped in flour, cut log into 12 slices (about 1½ inches thick). Place slices, cut side down, in prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until slightly puffed in size, 10 to 15 minutes.
  8. Preheat oven to 350°F (180°C).
  9. Bake until golden brown, tops are dry, and an instant-read thermometer inserted near center registers 190°F (88°C), 35 to 40 minutes. Sprinkle with remaining ¼ cup (25 grams) Parmesan, and bake until cheese is melted, about 2 minutes more. Garnish with pepper, if desired. Serve warm
Note: To use the windowpane test to check dough for proper gluten development, lightly flour hands and pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat for 1 minute, and test again.


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